Mandarin Mousse Cups
Mini chocolate cups, available in specialty stores and some supermarkets, are fancy holders for these mini-portions of citrusy mousse. Small wine glasses or cups, or foil bonbon cups that hold about 1 tbsp (15 mL) are also good options.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per cup: about | - |
| cal | 48 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 4 g |
| fibre | 0 g |
| chol | 13 mg |
| sodium | 6 mg |
| % RDI: | - |
| calcium | 1% |
| vit A | 5% |
| vit C | 3% |
-
1 pkg (7 g) unflavoured gelatin
2 tbsp (25 mL) orange juice
2 cans (each 10 oz/284 mL) mandarin orange sections, drained
2 tbsp (25 mL) condensed milk
1 tsp (5 mL) finely grated orange rind
1-1/4 cups (300 mL) whipping cream
Preparation:
In small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Warm over low heat until dissolved; set aside.
Remove 30 mandarin sections to bowl; set aside. In blender, purée remaining mandarins, condensed milk, orange rind and gelatin mixture until smooth; scrape into large bowl. Refrigerate until thickened to consistency of egg whites, about 30 minutes.
In bowl, whip cream; fold one-quarter into mandarin mixture. Fold in remaining whipped cream. Refrigerate until thick enough to mound firmly on spoon, 1 to 2 hours.
Place cups on tray. Using piping bag fitted with star tip or sturdy plastic bag with 1 corner cut off, pipe or spoon heaping 1 tbsp (15 mL) mousse into each cup. Refrigerate until firm, about 2 hours. (Make-ahead: Cover and refrigerate cups and mandarin sections for up to 8 hours.)
Top each cup with mandarin piece.
Source
Canadian Living Magazine: January 2005
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